Advieh or adwiya (Persian: ادویه) is a spice mixture used in Persian cuisine and Mesopotamian cuisine. It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include turmeric, cinnamon, cardamom, cloves, rose petals or rose buds, cumin, and ginger. It may also include ground golpar, saffron, nutmeg, black pepper, mace, coriander, or sesame.
There are two basic varieties of advieh:
- Advieh-e polo - used in rice dishes (usually sprinkled over rice after the rice has been cooked)
- Advieh-e khoresh - used in stews or as a rub for grilled or roasted meats
Advieh used for stews often includes saffron, sesame, cinnamon, rose buds, coriander, cardamom, and other spices.
- A recipe for Advieh is available at. This contains a large number of ingredients: a variant with a significantly smaller list (cinnamon, nutmeg, rose petals, cardamom, cumin) is available at.
- Davidson, Alan (September 21, 2006). The Oxford Companion to Food. Oxford University Press.
- Recipe for advieh. Javane's Kitchen. Url: http://javanehskitchen.wordpress.com/2010/03/17/advieh-spices-used-in-persian-cooking/
- Advieh: a Persian spice blend. http://mypersiankitchen.com/advieh-%E2%80%93-a-blend-of-spices-for-persian-cooking/
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